Today, we are making sauerkraut, which originated in ancient China. Historical records show that the Northern Chinese began fermenting cabbage over 2,000 years ago. This incredible dish is renowned for its extraordinary health benefits.

Sauerkraut is often served with a variety of meats, including sausages and hot dogs. The tradition of fermenting cabbage has gained popularity worldwide, spreading along trade routes to countries such as Poland, Russia, Korea, Vietnam, Japan, and Germany. Rich in probiotics, sauerkraut is beneficial for health and digestion. Making sauerkraut is a straightforward process that requires only a few ingredients: cabbage, salt, and a storage container.

Ingredients

White Cabbage, Salt.

Sauerkraut uses two basic ingredients—cabbage and salt. In traditional recipes, green cabbage is often used because it has a pungent, stronger flavor. However, many people use white cabbage, which is sweeter and tender. In Countries such as China and South Korea, Napa Cabbage is the go-to cabbage for its soft texture. Any type of table salt will do; it draws moisture from the cabbage and creates a brine, which is an essential part of the fermentation process. The presence of salt enhances probiotic growth and prevents mold growth. Salt also adds flavor to the sauerkraut.

For a herbal note, consider Dill or Bay leaves. Mustard seeds add complexity, though you don’t need many to give the dish a slight sharpness. Many other add-ins can be incorporated into Sauerkraut, such as caraway seeds, which add tartness to the cabbage. Shredded apples and carrots can add sweetness. Red cabbage will enhance the color. If you prefer a more sour batch of fermented cabbage, consider adding a splash of vinegar. For more flavor, slice the cabbage thinly. While different types of cabbage can produce varying results, they all lead to a similar outcome.

Instructions

Prepare the cabbage by removing the outer leaves, cutting it into quarters, removing the core, and slicing it into thin shreds. Add the shredded cabbage to a large bowl and sprinkle with sea salt. Massage the salt into the cabbage. Squeeze out any excess juices. This process will take five to ten minutes. This step will create a brine.

At this point, you can add in optional ingredients. Transfer the salted cabbage to a clean glass container. Clean the container by washing it with soap, then rinsing it several times with hot water. Wipe the container with a clean paper towel. Leave some space at the top to allow for bubbling and cabbage expansion. Use a clean cloth to cover the container; this will allow gases to escape.

Let the glass container sit on a countertop, out of direct sunlight, for 1 to 2 weeks. The ideal room temperature is around 18 to 22 degrees. If the indoor temperature is high on some days, it is sufficient to ferment the sauerkraut for 1 to 2 days on the countertop, then refrigerate it. Remove the cloth and use an airtight lid. Taste the sauerkraut after one week. Once it reaches the desired level of sourness, it is ready to eat and enjoy.

How to Store the Sauerkraut?

For an airtight container, use a glass container; if you don’t have one, use a BPA-free one. Sauerkraut will last for several months in the fridge, and the fermentation process will continue during this time. It is important to use a clean, dry spoon to scoop out the sauerkraut.

What can you Serve with Sauerkraut?

Sauerkraut is often served alongside meat such as sausages and other grilled food. It is a classic topping for hot dogs as it adds crunch and texture. It pairs well with sandwiches such as Dry-cured beef and the Thousand Island dressing.

Sauerkraut

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Course: Side Dish

Cuisine: Chinese, German

Prep Time: 10

Total Time: 7 10

Calories: 168kcal

Author: thetastejournal.com

Ingredients

▢ 500 grams Cabbage
▢ 1 tbsp Salt

Instructions

Prepare the Cabbage: Remove outer leaves, cut into quarters, remove the core, and slice into thin shreds. Place shredded cabbage in a large bowl and sprinkle with sea salt. Massage salt into the cabbage and squeeze out excess juices (5-10 minutes) to create brine. Mix in any desired optional ingredients.
Transfer to Container: Place salted cabbage in a clean glass container. Leave space at the top for bubbling. Cover with a clean cloth to allow gases to escape.
Fermentation: Let the container sit on a countertop at 18-22°C (64-72°F) for 1-2 weeks, out of direct sunlight. If the temperature is high, ferment for 1-2 days at room temperature, then refrigerate.
Taste and Store: After one week, taste the sauerkraut. Once it reaches the desired sourness, seal it with an airtight lid and enjoy!